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To make this dish, you need fresh flavors and colors. Here are the key ingredients: - 4 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - 1 small red onion, chopped - 3 cloves garlic, minced - 1 teaspoon chili powder - ½ teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil - ¼ cup mayonnaise - ½ cup cotija cheese, crumbled - Fresh cilantro leaves for garnish - Lime wedges for serving You can swap some ingredients if you need to. Here are some good options: - Use green bell pepper instead of red for a milder flavor. - Swap jalapeño for a milder pepper, like a poblano. - Use Greek yogurt instead of mayonnaise for a lighter touch. - Try feta cheese if cotija isn’t available. Choosing fresh ingredients is key to great taste. Here’s how to pick them: - Corn: Look for bright yellow kernels with a sweet smell. - Bell Pepper: Choose firm peppers with smooth skin. - Jalapeño: Pick small, bright green ones for more heat. - Onion: Select firm onions with no soft spots. - Cilantro: Fresh cilantro should look vibrant and green. These tips will help you get the best flavors for your dish. Enjoy the process of cooking! Start by placing a large skillet over medium-high heat. Pour in 2 tablespoons of olive oil. Let it heat for about one minute. You want it shimmering but not smoking. This step helps the flavors bloom. Next, add the chopped red onion to the hot oil. Sauté it for three to four minutes. Stir it often. You want the onion to be soft and fragrant. Then, mix in 3 cloves of minced garlic, 1 diced red bell pepper, and 1 finely minced jalapeño. Cook these for another two to three minutes. The peppers should soften and brighten in color. Now it’s time to add the star of the dish. Stir in 4 cups of corn kernels. You can use fresh, frozen, or canned corn. Let them cook for about five minutes while stirring occasionally. This helps to char the corn slightly. Next, sprinkle in 1 teaspoon of chili powder, ½ teaspoon of ground cumin, and ½ teaspoon of smoked paprika. Add salt and black pepper to taste. Mix well to coat all the corn and veggies with spices. Cook for one more minute to let the flavors blend. To make your One-Pan Mexican Street Corn Skillet pop, focus on fresh ingredients. Use sweet corn for a natural sweetness. If you can, roast the corn first for a smoky taste. When cooking the onions, let them soften well. This adds a nice depth to the dish. Don't skip the spices! They bring warmth and zest. Mix them in well for even flavor. For a richer texture, add more mayonnaise than the recipe suggests. You can also stir in some sour cream for extra creaminess. A splash of heavy cream works well, too. This gives a smooth, velvety feel to each bite. Ensure you mix it in after cooking to keep everything fresh. Presenting your dish well makes it even more appealing. Serve it in a bright bowl to showcase the colors. Sprinkle extra cotija cheese on top for a nice touch. Add a handful of cilantro leaves for a fresh look. Place lime wedges around the dish to invite your guests to squeeze over their servings. This not only looks good but also adds a burst of flavor! {{image_4}} To kick up the heat, you can add more jalapeños. Use two or three jalapeños, finely minced. You can also add a pinch of cayenne pepper. This spice will give the dish a nice kick. If you want extra flavor, try adding some hot sauce. A few dashes can transform this dish into a spicy delight. This dish is already mostly veggie, but you can add more vegetables. Try adding zucchini or mushrooms for extra texture. You can also replace the mayonnaise with a vegan alternative. This keeps it creamy without using dairy. Fresh avocado can be another great addition. It adds creaminess and a rich flavor. Feel free to get creative with other ingredients. You can add black beans for protein and fiber. They blend well with the corn and spices. Try using different types of cheese, like feta or queso fresco. You can also swap the red bell pepper for green or yellow peppers. Each pepper brings its unique flavor to the dish. Fresh herbs like basil or mint can also add a fresh twist. After you enjoy your One-Pan Mexican Street Corn Skillet, let it cool. Place leftovers in an airtight container. This keeps the dish fresh and tasty. Store the container in the fridge. It will last up to three days. To reheat, you can use a skillet or microwave. If using a skillet, add a splash of water. Heat over medium heat until warm. Stir occasionally to keep it from sticking. In the microwave, place it in a microwave-safe dish. Cover it loosely and heat for about one to two minutes. Check if it's hot enough, then enjoy again! If you want to keep it longer, freezing works great. First, let the dish cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You can pair this dish with many sides. Try serving it with grilled chicken or shrimp for protein. Tacos also make a great match. You can place it next to a fresh salad or rice. Cornbread provides a sweet touch to balance the spices. Don't forget to add lime wedges for extra zest. This dish is so versatile that it fits well with many meals. Yes, you can use frozen corn! It saves time and is easy to find. Just make sure to thaw it before cooking. The taste might differ slightly, but it will still be delicious. If using frozen corn, cook it until heated through and lightly charred. This will help bring out the sweet corn flavor. Absolutely! To make this dish vegan, swap mayonnaise for a plant-based alternative. You can use cashew cream or vegan mayo. For cheese, try a vegan cheese option or skip it entirely. The flavors will still shine through with the spices and fresh veggies. Enjoy a tasty vegan twist on this classic recipe! In this blog post, we explored how to make a delicious One-Pan Mexican Street Corn Skillet. We covered essential ingredients and tips for selecting the freshest ones. I shared step-by-step instructions for perfect preparation and flavorful sautéing. You learned useful tips for creaminess and presentation. Variations let you adjust spice and suit vegetarian diets. We even talked about storage and reheating. This dish is easy, fun, and full of flavor. Enjoy trying it yourself!

One-Pan Mexican Street Corn Skillet

Create a delicious and vibrant feast with this One-Pan Mexican Street Corn Skillet! Packed with flavorful ingredients like corn, bell peppers, and cotija cheese, this dish is simple to whip up and perfect for any meal. Get ready for a creamy, spicy delight that’s ready in just 25 minutes. Discover the step-by-step recipe and impress your family with this tasty creation.
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Ingredients
  

4 cups corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced into small pieces

1 jalapeño, seeded and finely minced

1 small red onion, chopped

3 cloves garlic, minced

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

¼ cup mayonnaise

½ cup cotija cheese, crumbled

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Heat the Pan: Begin by heating the olive oil in a large skillet over medium-high heat. Allow the oil to warm for about a minute until it's shimmering but not smoking.

    Sauté the Veggies: Introduce the chopped red onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Then, add the minced garlic, diced red bell pepper, and jalapeño. Cook for an additional 2-3 minutes, until the peppers soften and brighten in color.

      Add the Corn: Stir in the corn kernels. Allow them to cook for approximately 5 minutes, stirring occasionally. This step will help to achieve a slight char on the corn, enhancing the flavor profile.

        Season It Up: Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the corn mixture. Stir thoroughly to combine all the spices and continue cooking for another minute, letting the spices infuse into the dish.

          Creamy Coating: Remove the skillet from the heat once the mixture is well combined. Fold in the mayonnaise, ensuring every kernel and pepper piece is generously coated for a creamy texture.

            Top It Off: Finish by sprinkling the crumbled cotija cheese evenly over the skillet. Garnish liberally with freshly chopped cilantro leaves for a burst of color and flavor.

              Serve & Enjoy: Serve the dish warm, accompanied by lime wedges on the side for an extra zing of freshness.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4